Penne All’arrabiata

INGREDIENTS

INSTRUCTIONS

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1. In an unheated frying pan large enough to hold the pasta later on,
combine the oil, garlic, crushed red peppers and a pinch of salt, stirring
to coat with the oil. Cook over moderate heat until the garlic turns golden
but does not brown, 2 to 3 minutes. If using whole canned tomatoes, place a
food mill over the pan and puree the tomatoes directly into it.
Crushed tomatoes can be added straight from the can. Stir to blend and
simmer, uncovered, until the sauce begins to thicken, about 15 mins, taste
for seasoning.
2. Meanwhile, in a large pot bring 10 1/2 pts (6 litres) of water to a
rolling boil. Add 3 Tbs salt and the penne, stirring to prevent the pasta
from sticking. Cook until tender, but firm to the bite. Drain thoroughly.
3. Add the drained pasta to the frying pan with the tomato sauce. Toss,
cover, and let rest over low heat for 1 to 2 minutes to allow the pasta to
absorb the sauce. Add the parsley and toss again. Transfer to warmed
shallow soup bowls and serve immediately.
Recipe By     : dropkin@dircon.co.uk (David Dropkin)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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